HERB CRUSTED CHILEAN SEA BASS WITH BROCCOLI AND ALMOND QUINOA

HERB CRUSTED CHILEAN SEA BASS WITH BROCCOLI AND ALMOND QUINOA

 

The Quinoa:

4 Tbs. olive oil

1 onion, chopped

4 garlic cloves, chopped

2 tsp. salt

1 cup raw quinoa

2 heads broccoli (about 4-6 cups florets)

¾ cup slivered almonds

1 tsp black pepper

2 Tbs. honey

 

The Fish:

2-2 ½ lbs. Chilean sea bass filets, skinned

 

The Marinade:

1 lemon, juiced (about 2 Tbs. juice)

2 Tbs. soy

 

The Herb Coating:

½ cup flour

1 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

1 tsp. curry powder

1 tsp. dried thyme

1 tsp. dried basil

1 tsp. paprika

2 tsp. brown sugar, packed

 

The Vinaigrette:

2 Tbs. olive oil

2 Tbs. rice wine vinegar

1 Tbs. Dijon

1 Tbs. honey

 

Preheat oven to 375 degrees.

 

In a large sauce pan, heat 2 Tbs. of the olive oil over medium high heat.  Add the onions and garlic and sauté until tender and fragrant, about 2 minutes.  Add the quinoa and salt to the pan and cook for one more minute to light coat and toast the quinoa.  Add 2 cups of water to the pan and bring to a boil.  Reduce to a simmer, cover and cook until all moisture is absorbed and quinoa has ‘plumped’, about 20 minutes.

 

While the quinoa is cooking, place the broccoli florets and almonds on a foil covered baking sheet.  Top with the remaining 2 Tbs. olive oil, remaining salt and the black pepper.  Toss to coat with your hands.  Place in the oven and cook for 20 minutes until the broccoli and almonds begin to lightly brown and broccoli is crisp tender when pierced with a fork.  Remove from oven and add to the quinoa along with the 2 Tbs. honey.  Stir to combine.

 

Place the fish filets in a shallow baking dish.  Whisk together the lemon juice and soy and pour over the fish turning to coat.  Let marinade at room temperature for 20-30 minutes while you prepare the herb topping and vinaigrette.

 

Combine the flour, salt, black pepper, garlic powder, curry, thyme, basil, paprika, and brown sugar in another shallow dish.

 

Whisk together the olive oil, vinegar, Dijon, and honey in a small bowl. 

 

Heat 3 Tbs. olive oil in a large oven-proof non-stick skillet (if you don’t have an oven-proof skillet, you can transfer the filets to a 9“ x 13” pan for baking).  Take the filets out of the marinade and let any excess moisture run off.  Dip the filets in the flour-herb mixture to coat on all sides.  Place in the hot oil and sear until browned on all sides.  Place the pan in the 375 degree oven to finish cooking, approx.10-15 minutes, depending on the thickness of the filets.  Do not overcook.  They are perfect when a fork easily slides in and out of the filets and the fish flakes easily.  Remove from the oven and immediately top with the vinaigrette in the pan.  Note, you may not use all of the vinaigrette depending on how many filets, but use enough to coat them all easily.

 

Serve filets over the broccoli-almond quinoa.  DEVOUR!!

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© 2018 by PAMELA GELSOMINI, LLC